Pickled Jalapeno Peppers Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

1 tbsp vegetable oil
6 fresh jalapeno chilies , cut in half lengthwise
onion (10 thin slices)
2 carrots , slices
2 garlic cloves, cut in half
1/2 tsp kosher salt
1 bay leaf
4 black peppercorns
1/8 tsp whole dried mexican oregano, rubbed
1 clove
3/4 cup white vinegar

Directions:

Heat the oil over medium heat in a 2-quart saucepan. Cook the chiles, onion, carrot, and garlic for about 5 minutes, stirring occasionally, until half-cooked; do not let the vegetables brown.
Add the salt, bay leaf, peppercorns, oregano, clove, and vinegar. Bring to a simmer. Boil for 1 minute and set aside to cool. Pour into a clean storage container and refrigerate. Use within the week.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	40.09 Kcal (168 kJ)
Calories from fat	30.77 Kcal
		% Daily Value*
Total Fat	3.42g	5%
Sodium	266.68mg	11%
Potassium	9.92mg	0%
Total Carbs	0.62g	0%
Sugars	0.05g	0%
Dietary Fiber	0.08g	0%
Protein	0.1g	0%
Vitamin C	0.5mg	1%
Iron	0.1mg	0%
Calcium	6.5mg	1%

Amount Per 100 g
Calories	78.66 Kcal (329 kJ)
Calories from fat	60.39 Kcal
		% Daily Value*
Total Fat	6.71g	5%
Sodium	523.32mg	11%
Potassium	19.46mg	0%
Total Carbs	1.22g	0%
Sugars	0.11g	0%
Dietary Fiber	0.15g	0%
Protein	0.2g	0%
Vitamin C	1mg	1%
Iron	0.1mg	0%
Calcium	12.7mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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